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Creamy Chicken Enchiladas

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Course Main Course


  • 2 cups shredded chicken
  • 8 oz cream cheese
  • 1 can diced green chilis (4 oz.)
  • 6 medium size tortillas
  • 1- 1 ½ cups of green enchilada sauce (I like mine saucy)
  • 1 ½ cups shredded cheddar cheese


  • Preheat oven to 350°.
  • In a small blender, blend chilis until smooth. Blending the chilis is optional, but it appeases my picky eaters. Set aside.
  • In a large skillet over medium heat, begin to melt the cream cheese. Add in chicken and blended chilis. Combine until the cream cheese is melted and evenly mixed with the chicken.
  • Place about 1/4 cup of the chicken mixture into each tortilla and roll up. Ensure that the ends are closed as well. Place in a lightly greased pan.
  • Pour enchilada sauce on top of the tortillas and then sprinkle with cheese.
  • Bake for 25-30 minutes or until the sauce is bubbly.
  • Serve with sour cream, greek yogurt, salsa, and/or cilantro.